Ingredients with Measurements:
- 6 hard-boiled eggs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup water
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/2 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon or tongs for removing eggs from oil
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Mix well.
2. Add water to the dry ingredients and mix until a smooth batter is formed.
3. Heat vegetable oil in a deep-fryer or large pot over medium-high heat.
4. Dip each hard-boiled egg into the batter, making sure it is fully coated.
5. Carefully place the coated egg into the hot oil and fry until golden brown, about 2-3 minutes.
6. Remove the egg from the oil using a slotted spoon or tongs and place on a paper towel-lined plate to drain excess oil.
7. Repeat steps 4-6 for the remaining eggs.
8. In a small saucepan, combine vinegar, brown sugar, ketchup, soy sauce, red pepper flakes, and cayenne pepper. Bring to a boil over medium heat, stirring constantly.
9. Reduce heat to low and let the sauce simmer for 5-7 minutes until it thickens.
10. Serve the crispy tokneneng with the sweet and spicy sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 52g
Protein: 10g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Red pepper flakes and cayenne pepper can be adjusted to taste.
Variations:
- Instead of hard-boiled eggs, use quail eggs for bite-sized tokneneng.
- Add chopped scallions or chives to the batter for added flavor.
- Use a different dipping sauce such as garlic mayo or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Use a whisk to mix the batter to prevent lumps.
- To prevent the batter from sticking to your fingers, wet your hands before handling the eggs.
Storage instructions:
Store leftover tokneneng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat tokneneng in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve tokneneng on a platter with the sweet and spicy sauce in a small bowl on the side.
Garnishes:
Garnish with chopped scallions or cilantro for added freshness.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of garlic fried rice or vegetable stir-fry.
Troubleshooting advice:
- If the batter is too thick, add more water until desired consistency is reached.
- If the batter is too thin, add more flour until desired consistency is reached.
Food safety advice:
- Make sure the eggs are fully cooked before frying.
- Use caution when handling hot oil to prevent burns.
Food history:
Tokneneng is a popular street food in the Philippines, typically sold by vendors on the side of the road.
Flavor profiles:
Crispy, savory, sweet, and spicy.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Filipino